Food Law
A.Y. 2023/2024
Learning objectives
The course aims to provide the basis for the acquisition of the fundamental Italian and European legislation relating to the agri-food sector with a broad examination of the repressive and preventive legislation, as well as the transposition of the main Directives into European Regulations and the most significant violations of criminal law.
Expected learning outcomes
At the end of the course, the student will have acquired the methodology for research into food law sources and will be able to use this methodology in the context of official food inspections, in drawing up the operational manuals for the HACCP system and in all systems to reduce the most serious and less serious non-compliance, both in the collective catering sector and in the food business companies.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
The teaching programme covers the following topics:
Sources of food legislation, the right to food, from the Constitution to European legislation and the Codex Alimentarius.
Food quality assessment: from a repressive regulatory system to a preventive system. The evolution of the concept of food legislation from a mere sanctioning instrument to a tool for aiding operators in the sector in order to pursue the quality and healthiness of food and protect consumers. Self-assessment and the "hygiene package".
Food control systems. The HACCP system and its principles, ISO standards, mandatory controls and supervision by official bodies with extensive consideration of inspections in the food sector and issue of prescriptions.
Food offenses provided for by the criminal code. Specific cases.
Sources of food legislation, the right to food, from the Constitution to European legislation and the Codex Alimentarius.
Food quality assessment: from a repressive regulatory system to a preventive system. The evolution of the concept of food legislation from a mere sanctioning instrument to a tool for aiding operators in the sector in order to pursue the quality and healthiness of food and protect consumers. Self-assessment and the "hygiene package".
Food control systems. The HACCP system and its principles, ISO standards, mandatory controls and supervision by official bodies with extensive consideration of inspections in the food sector and issue of prescriptions.
Food offenses provided for by the criminal code. Specific cases.
Prerequisites for admission
No prior knowledge required
Teaching methods
Lectures
Teaching Resources
Andrea Vitale. Manuale di legislazione alimentare, quinta edizione, edito da Franco Angeli Editore.
Assessment methods and Criteria
The student's achievement of the expected learning outcomes is assessed through an oral exam.
Knowledge of the main and fundamental Italian and EU regulations regarding the agri-food sector will be evaluated, as well as the methodological capacity of research of the same for their practical application.
The exam dates and the registration deadline for the exam are communicated through the University application (UNIMIA).
Marks are expressed out of 30.
Marks shall be communicated to each individual student by automated email from the university recording system.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 10 days before the exam session to agree on any individualized measure.
In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
Knowledge of the main and fundamental Italian and EU regulations regarding the agri-food sector will be evaluated, as well as the methodological capacity of research of the same for their practical application.
The exam dates and the registration deadline for the exam are communicated through the University application (UNIMIA).
Marks are expressed out of 30.
Marks shall be communicated to each individual student by automated email from the university recording system.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 10 days before the exam session to agree on any individualized measure.
In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
Educational website(s)
Professor(s)